I broke down and finally let my GF move in after 3 years. Ok, ok....I didn't LET her....I asked her. That means since I am the chef of the house, I get to cook what she wants and deal with it... or cook a different meal for myself, which isn't going to happen most of the time. Anyway, her diet consists of boneless skinless chicken and veggies 99% of the time. I'm already sick of most of my dry rubs on b00bs....err, breasts. I have a couple marinades I have tried but were only ok....nothing to riot over. The best being a jerk marinade and jerk dry rub combo. Any other ideas? FWIW im a cheap bastage. I wont spend 8$ on fresh ingredients to marinade with unless I can use them for other creations as well.
Get a couple cheap bottle of red and white wine, some mushrooms, onions, and garlic and make yourself a killer cream sauce (you can use milk, it still works).
pound them flat, put a thin piece of ham a thin piece of cheddar and a light spread of dijon. Roll them up and skewer them closed, dip in egg wash and then dip in seasoned bread crumbs (I use corn flake crumbs because my wife is celiac), bake at 350 until done 20-30 minutes.
If she is a vegan, switch it up, get some fresh tuna steaks, pick your favorite rub and throw them on the grill. Or, serve boiled chicken, no rub no nothing, or homemade chicken soup with red wine and French bread.
Marinate in Parmesan Asiago dressing for 8-12 hours with a splash of beer/wine to aid in absorption of the other flavors. Lemon juice, peppercorns, and some garlic, pinch of sea salt. Balsamic vinegar and some lemon pepper marinade.
I have dredged in salsa, and rolled in crushed tortilla chips after, then baked. A different take on chicken tenders. Could you get away with kebabs? In where you cook a few for yourself and a few chicken only for her? Here is another passed down from my grandparents: Sautéed Chicken Paprikash with Sour Cream (Csirke Paprikas Say “cheer-ke pah-pree-kash”) 1 large yellow onion, peeled & finely 1 medium green or red bell pepper, chopped cored & cut lengthwise in strips 2 Tbsp. butter 1 can (14 oz.) diced tomatoes, in 8 pieces of chicken (thighs & breasts) liquid ½ cup sour cream at room temperature pepper corns ½ to 1 cup chicken stock 1 tsp salt Galuska (recipe above) 1 to 2 Tbsp. Real Hungarian paprika Heat a heavy-duty sauté pan or flameproof casserole over medium heat for 2 minutes. Add the oil and sauté the onion until translucent. Remove and reserve the onion. Increase heat to medium high and add the chicken pieces to the pan. Sauté chicken until it is yellow on all sides. Don’t brown the chicken or cook it long enough for the surface to get hard. Remove the chicken and keep warm. Spoon up and discard as much fat from the pan as possible. Pour ½ cup chicken stock into the sauté pan and scrape up any brown bits from the bottom of the pan. Stir in salt and the paprika. Return onions and the chicken pieces to the sauté pan and add additional chicken stock to bring the liquid about halfway up the chicken pieces. Add peppercorn. Arrange the bell pepper strips and the tomatoes over the top of the chicken pieces, cover, and simmer 15 minutes, or until chicken is cooked through. Remove from heat and transfer chicken to a serving casserole: cover and keep warm. Remove sauté pan from heat and let sauce cool slightly. Mix about 2 tablespoons of the sauce into the sour cream, and very slowly whisk this mixture back into the sauce. Adjust seasonings. Return chicken to the sauté pan to reheat over very low heat for 2 to 3 minutes, and serve. Serve chicken with a generous helping of sauce. ). Yields 4 to 6 servings Notes: 1 Never let the sauce boil after you have added the sour cream. 2 It is important to temper the sour cream to keep it from curdling. Whisk a little of the warm stock into the sour cream before stirring it into the remainder of the stock in the sauté pan. 3 Green peppers are traditionally used in this dish, but the color and flavor of red or yellow peppers are a nice touch. 4 Use low sodium (salt) chicken broth if you use the canned kind. Always re-season to your family’s taste before you reheat.
Wrap it in Bacon We eat a fair amount of chicken breast, it cooks really well on a George Foreman/Panini style cooker with dry rubs or marinate in Italian dressing, grill, pepper-jack cheese, tomatoes, lettuce and Miracle whip on a Kaiser bun - everyone loves them
One of my favorites growing up, still is, and my kids love it. Good for this time of year too. Cook in cider (about half way up the sides of the breasts) with Worstershire sauce, garlic cloves and salt and pepper to taste in a 350 degree oven until done, about 45 minutes to an hour. Sauce is good over rice when done. Real easy and a crowd pleaser,
Mine is simple and easy, I slow fry in a cast pan with a little olive oil and crushed garlic and thin sliced onion, after they are cooked "leave" oil and everything in there and add a can or two "depending on how much you make" of cream of mushroom soup with a 1/4 cup of half and half or milk.... whichever, slowly stir and till all mixed up and enjoy. You can do it in a skillet but I prefer the big cast iron pan, "just" something about the taste
